French Silk Brownies

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For an easy to make at home dessert that tastes like it came from a restaurant, make these wonderful chocolate French Silk Brownies. Brownies made with read butter, topped with a creamy whipped French silk chocolate layer and then Cool Whip–this decadent treat will really hit the spot!

French Silk Pie Brownies

French Silk Brownies

Whenever you need a great dessert for dinner with friends, a potluck, a special occasion treat, or for just about any other reason, think of these French Silk Pie Brownies. This is one of those go-to recipes that is totally no-fail and incredibly delicious.

Rich, chocolate desserts abound! Here are some more of our favorites: Chocolate Ganache Cheesecakes | Triple Chocolate Banana Bread | Chocolate Covered Strawberry Cupcakes | Chocolate Cosmic Cake

The Ingredients

Here’s what you’ll need to make the French Silk Pie Brownies recipe (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Boxed brownie mix
  • Egg
  • Unsalted butter
  • Milk
  • Semi sweet chocolate bar – I like to use Baker’s Chocolate bar, found in the baking aisle of the grocery store.
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Cool Whip – You can use brand name Cool Whip or store brand whipped topping.

ingredients to make French Silk Pie Brownies

How to Make French Silk Brownies

Preheat oven to 350F. Grease a 11×7-inch (2 quart) glass baking dish with non-stick cooking spray.

In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth.

brownie batter in a bowl

Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.

brownie batter in a baking dish

Remove the brownies from the oven and cool completely to room temperature.

In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.

In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.

Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.

stirring chocolate sauce into cream cheese

Spread the French silk layer over the cooled brownies.

adding the layer of French silk filling

Spread on the remaining 8-ounce tub of Cool Whip.

adding Cool Whip to the top of the brownies

If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies.

finished French Silk Pie Brownies in a pan

Slice the brownies into 12 squares to serve.

French Silk Pie Brownies

Substitutions

Chocolate Chips – Instead of chocolate shavings you can sprinkle mini chocolate chips over the top of the dessert.

Homemade Brownies – If you have a favorite homemade brownie recipe, you can make your own brownies as the base.

Whipped Cream – Instead of Cool Whip, you can use homemade whipped cream for the French silk layer and to top the dessert.

slice of French Silk Pie Brownies on a white plate

How to Store Leftovers

Keep the leftover brownies in an airtight food storage container or in the pan covered with plastic wrap. Store in the refrigerator for up to five days. You can also freeze this dessert for up to three months before serving.

pan of French Silk Pie Brownies with a slice taken out

More Recipes You Will Enjoy

French Silk Brownies
5 from 109 votes

French Silk Brownies

For an easy to make at home dessert that tastes like it came from a restaurant, make these wonderful chocolate French Silk Brownies. Brownies made with real butter, topped with a creamy whipped French silk chocolate layer and then Cool Whip--this decadent treat will really hit the spot!
Servings: 12
Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Ingredients
  

Brownies

  • 1 box brownie mix (not prepared)
  • 1 egg
  • 5 1/2 tablespoons unsalted butter (melted)
  • 1/4 cup milk

French Silk Layer

  • 8 ounces cream cheese (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 4 ounces semi sweet chocolate
  • 1/4 cup unsalted butter (cubed)
  • 8 ounce Cool Whip

Topping

  • 8 ounce Cool Whip
  • chocolate shavings or mini chocolate chips

Instructions

  • Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
  • In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
  • Remove the brownies from the oven and cool completely to room temperature.
  • In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
  • In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
  • Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
  • Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
  • If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.

Nutrition

Calories: 503kcal | Carbohydrates: 69g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 250mg | Potassium: 156mg | Fiber: 1g | Sugar: 52g | Vitamin A: 482IU | Calcium: 85mg | Iron: 2mg

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French Silk Pie Brownies on Pinterest5

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16 comments on “French Silk Brownies”

  1. 5 stars
    May 29, 2022 – I made this recipe. I scaled the recipe up (1.5) to fill a 9″x13″ pan and, since I’m in Denver, I used my favorite high altitude brownie recipe. This recipe is awesome!! I will totally be making this for barbeques / picnics we get invited to. Wonderful!! Thank you for the recipe! Oh and one other adjustment – I made a base cookie layer under the brownies.

  2. 5 stars
    This recipe is a keeper! I made this for a get together with friends that was canceled so I put it in the freezer for 3-4 weeks well wrapped in plastic wrap. I thawed it out and took it the next time we could get together. We all loved it and couldn’t believe how moist the brownies were and how good it tasted! We were licking our plates clean! I will definitely be making it again! Thank you for the delicious recipe!

  3. 5 stars
    Just a clarification on the pan size. A 2 qt pan is an 8” x 8” pan not an 11” x 17”. One regular size box of brownies would be spread too thin. 

    1. Hildie J McIntyre

      Thank you because the recipe above has a typo of 11×7 and I was having a really hard time finding a pan like that. But just use an 8×8 makes more sense.

    2. I used to own an 11″x7″ pan, so I didn’t think it was a typo. Interestingly, my first time making this, I scaled it up to a 9″x13″, which I calculated to be basically 1.5, and I used a brownie recipe for a 9″x13″ pan. Maybe the original recipe as written is to have a thinner brownie layer.

  4. Mary Tasillo

    5 stars
    My husband made this dessert for a meeting I was going to – needless to say everyone thought it was awesome. 

  5. Sara Dickinson

    5 stars
    I made these they are super yummy however I would just make the brownies as the box directed. A new favorite for entertaining!

  6. Debbie Montavy

    Hi Jill,
    Your French Silk Brownies are delicious!! I followed your recipe 100% and my family LOVED them. I will most definitely make them again.
    Please tell your awesome three sons, they are sooooo good! Next, I plan to put together other of your delicious recipes!
    Debbie

    1. janice firkus

      I made this recipe and it was very good. Needed to substitute with a chocolate fudge cake mix and just added 1 extra egg and a little more milk 1/4 cup. Turned out great. Love it.

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